Gochujang Lentil and Lotus Root Stir-fry with Shiso Leaf Garnish is a delightful fusion of flavors and textures that brings together the earthy richness of lentils, the unique crunch of lotus root, and the vibrant heat of gochujang. Originating from Korean cuisine, this dish is a celebration of umami and spice, perfectly balanced with the fragrant freshness of shiso leaves. Lentils provide protein and fiber, making it a nutritious choice, while the lotus root adds an intriguing texture and visual appeal. The spicy-sweet gochujang sauce coats each ingredient beautifully, creating a harmonious blend that is both satisfying and exciting to the palate. This dish is loved for its bold flavors and its ability to bring comfort and warmth, making it perfect for a family dinner or a special occasion.
Gochujang Lentil and Lotus Root Stir-fry with Shiso Leaf Garnish
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lentils – 1 Cups
- Lotus root – 2 Piece
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 4 Cloves
- Onion – 1 Piece
- Shiso Leaf – 8 Piece
- Sesame Oil – 2 Tbsp
- Sugar – 1 Tsp
- Green Onion – 2 Stalks
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
600 Mg
Sodium
50 Grams
Total Carbohydrate
12 Grams
Dietary Fiber
8 Grams
Sugars
20 Grams
Protein
Directions
Step 1
Rinse the lentils under cold water and cook them in a pot with 2 cups of water until tender, about 20 minutes. Drain and set aside.
Step 2
Peel and thinly slice the lotus root. Soak in water with a little vinegar to prevent discoloration.
Step 3
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sliced onion, sautéing until onion is translucent.
Step 4
Add the drained lotus root slices to the skillet, cooking for 5-7 minutes until they start to soften.
Step 5
In a bowl, mix gochujang, soy sauce, and sugar. Add this sauce to the skillet along with cooked lentils, stirring to coat everything evenly.
Step 6
Cook for an additional 5 minutes, allowing the flavors to meld. Garnish with chopped green onions and shiso leaves before serving.
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